Chicken Pot Pie

Pastry Crust: Combine flour and salt in mixing bowl.

Use pastry cutter to cut in butter.

Continue using pastry cutter till mixture is crumbly.

Add cold water and stir till combined in a ball.

Divide ball into 4 equal smaller balls.

Roll one of the balls out on a floured surface, fold in half, lift, and place in pie plate.

Open crust, cut off excess.

Repeat with second ball of dough and second pie plate.

Chill 2 remaining balls.

Filling: Boil potato and carrots until just tender.

In a large saucepan cook onion and mushrooms in butter till tender.

Stir in flour, salt, marjoram, thyme, and pepper.

Add chicken broth and milk all at once.

Cook and stir until thickened and bubbly.

Stir in thawed peas, carrots, potatoes, and chicken.

Cook, stirring, until bubbly.

Divide mixture between the two prepared pie plates.

Roll out two remaining balls of dough for top crusts.

Flute edges of pastry, cutting off excess dough.

Cut slits for steam to escape.

Bake at 375F for 35-40 minutes, until crust is golden brown & crispy.